If you're craving a Cinnabon roll with none of the guilt associated with eating on of those monstrosities – we've got you covered. These cinnamon rolls have all of the gooey, sticky, goodness you are craving without any oil or refined sugars.
Healthier Date-Stuffed Cinnabon Rolls [Vegan]
For the Dough:
- 3 cups spelt flour
- 3/4 cup sweet potato purée, cooled (make your own by blending boiled sweet potato)
- 1 cup full-fat coconut cream, melted and warmed to the touch
- 1/4 cup maple syrup
- 2 teaspoon instant yeast
- 1/8 teaspoon Himalayan salt
For the Filling:
- 10 Medjool dates, pitted
- 1/3 cup rice milk
- 1 tablespoon ground cinnamon
- 1/4 cup blueberries or raisins
For the Glaze:
- 1/2 cup cashews, soaked 3-4 hours
- 1/4 cup rice milk
- 1/8 cup maple/date syrup
- Juice of 1/2 a lemon
- Start making the dough by sifting the flour.
- Add the salt and yeast. Combine the dry ingredients with a spatula. In a small saucepan melt your coconut cream.
- Let it cool down until it's still warm to the touch (if it's too hot it will kill the yeast).
- In a separate bowl, add the sweet potato purée, maple syrup, and coconut cream and mix them well.
- Add your mixture to the dry ingredients and combine them with a spatula. When it gets too tough, use your hands and knead the dough for 10 minutes.
- Place the dough into a slightly oiled bowl, cover it with a kitchen towel and let rest at room temperature for 1-1 1/2 hours (the dough should have doubled by now).
- In the meantime, prepare the filling by adding the dates, cinnamon, and milk into a high-speed blender until you get a smooth mixture.
- Preheat the oven to 350°F.
- Once the dough is ready, place it on a floured surface (flour well or the dough will stick) and use a rolling pin to spread the dough evenly into a rectangle.
- Spread the date filling on top and add some raisins or blueberries.
- Starting at the longer side of the dough, use your hands to rolls it up.
- Cut the roll into equal pieces and place them, filling-up, into a lined cake tin.
- Place the tin into the oven and bake for 40-45 minutes (take a toothpick to check if the roll in the middle is baked).
- In the meantime prepare the glaze by blending up all ingredients.
- Once the rolls are ready top them with the glaze, sprinkle some lemon zest on top.